# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup whole or 2% milk
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup cream cheese, softened
→ Vegetables
05 - 1/3 cup finely chopped green onions
06 - 1/3 cup finely diced red bell pepper
→ Flavorings & Sauces
07 - 1/4 cup buffalo sauce
08 - 2 tablespoons ranch dressing
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Protein
13 - 1/3 cup cooked, shredded chicken breast
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line each cup with silicone muffin liners.
02 - In a large bowl, whisk together eggs, milk, buffalo sauce, ranch dressing, cream cheese, garlic powder, onion powder, salt, and black pepper until smooth and fully emulsified.
03 - Fold shredded cheddar cheese, chopped green onions, diced red bell pepper, and optional shredded chicken breast into the egg mixture until evenly distributed.
04 - Spoon the mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
05 - Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden. Oven times may vary.
06 - Allow to cool for 5 minutes. Run a knife or offset spatula carefully around the edges of each cup to release the egg bites.
07 - Serve warm or at room temperature. Suitable for immediate consumption or storage.
